An enjoyable vegetarian sub sandwich with crunchy eggplant balls, a kale salad dressed with tahini, and a hot harissa sauce. Great for a quick and filling meal!
Ingredients: 1 large eggplant, peeled and diced. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1/4 cup fresh parsley, chopped. 1/4 cup fresh basil, chopped. 1/4 cup onion, finely chopped. 2 cloves garlic, minced. Salt and pepper to taste. 4 sub rolls. 2 cups kale, chopped. 1/4 cup tahini. 2 tablespoons harissa sauce. Olive oil for frying.
Instructions: Put breadcrumbs, Parmesan cheese, parsley, basil, onion, garlic, and eggplant in a food processor. Pulse until nothing is left out. If you want, you can add salt and pepper to taste. Mix it up and roll it into little balls. In a pan, heat the olive oil over medium-high heat. Fry the eggplant balls until they are crispy and golden brown. Put paper towels down to dry. To soften the kale, rub it with tahini in a bowl. Put away. Cut the sub rolls in half and toast them a little. On one side of each sub roll half, spread harissa sauce. After the kale salad, put the eggplant balls on the sub rolls. Serve the subs with the lids on.
Prep Time: 20 minutes
Cook Time: 15 minutes
société internationale d’ergologie
